For a more intense coconut flavor, try toasting the coconut oil before adding it to the crust. If you prefer a sweeter meringue, gradually add up to 1/4 cup more sugar while beating the egg whites. Watch the meringue carefully while broiling to prevent burning. Rotate the pie plate for even browning.
Coconut and Lemon Cream Pie
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PREP TIME20 mins
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COOK TIME42 mins
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TOTAL TIME4 hrs 52 mins
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SERVING8 People
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VIEWS12
A delightful dance of tropical coconut and zesty lemon, this pie boasts a uniquely crisp, shortbread-like crust made entirely with coconut oil. A luscious coconut cream-infused curd filling is then crowned with a billowy, lightly browned meringue. Prepare to be transported to dessert paradise!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate111 g
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Cholesterol158 mg
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Fiber3 g
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Protein9 g
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Saturated Fat32 g
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Sodium152 mg
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Sugar81 g
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Fat40 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, coconut oil, 2 tablespoons of sugar, and a pinch of salt. Mix until the mixture forms large crumbles. Gradually pour in the ice water, continuing to mix until the dough just comes together (approximately 30 seconds).
02
Step
30 mins
Transfer the dough to a large sheet of plastic wrap. Form it into a disc, wrap tightly, and chill in the refrigerator for at least 30 minutes.
03
Step
1 mins
Preheat your oven to 350 degrees F (175 degrees C).
04
Step
1 mins
Press approximately 3/4 of the chilled dough evenly into the bottom of a broiler-safe pie plate.
05
Step
30 mins
Bake the crust in the preheated oven until it turns a beautiful golden brown color (about 30 minutes). Allow the crust to cool completely before adding the filling.
06
Step
12 mins
In a saucepan over medium-low heat, combine the 2 cups of sugar, coconut cream, eggs, egg yolks, lemon zest, lemon juice, softened butter, and a pinch of salt. Cook, whisking constantly, until the curd thickens enough to coat the back of a wooden spoon (approximately 10-12 minutes). Pour the curd into a bowl and refrigerate until it has set (about 20-30 minutes).
07
Step
7 mins
In a clean glass, metal, or ceramic bowl, beat the egg whites with 1/2 cup of sugar, a pinch of salt, and cream of tartar until stiff, glossy peaks form (6-7 minutes).
08
Step
1 mins
Pour the chilled lemon curd into the cooled pie crust. Dollop large spoonfuls of the meringue evenly over the curd.
09
Step
1 mins
Position an oven rack about 6 inches from the heat source and preheat the oven's broiler.
10
Step
2 mins
Broil the pie in the preheated oven until the meringue is lightly browned and toasted (approximately 2 minutes). Chill the pie thoroughly until fully set, anywhere from 3 to 24 hours before serving.
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Please Rate
Yolanda Hane
Jun 29, 2025Easy to follow steps and great results!
Nick Hagenes
Jun 23, 2025This pie was a huge hit! The coconut oil crust is genius.
Kenyatta Reinger
Jun 15, 2025The lemon curd is so creamy and delicious! I will make this again.
Fiona Jacobs
Jun 13, 2025My meringue didn't peak. What did I do wrong?